Method

Mousse
1

Bring the milk and cream to a boil in a small saucepan. When almost boiling, just below 80°C, remove from the heat and whisk in the remaining Parmigiano Reggiano a little at a time. Keep stirring until the cheese until has fully melted.

2

Allow to cool and rest at room temperature for 2 hours. Sieve through a fine chinois twice, then pour and refrigerate in the fridge into a cream whip charger with a gas bottle, and shake vigorously.

Poached Pears
3

Place pears in a medium saucepan and cover with wine. Add sugar, cinnamon, cloves, star anise and lemon rind. Bring to a boil on high heat. Reduce heat to low and cook for 15-20 minutes - until pears are tender. Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids. Heat syrup on medium heat and simmer for 10–15 minutes, until reduced to about 3⁄4 cup and thickened to a glaze. Set aside.

4

Cut pears in half, remove seeds. Pipe mousse on top with cream whip charger and dress with pears reduction.

Prep Time15 minsCook Time30 minsYields8 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyAdvanced
 

Ingredients

Mousse
 200 g 30 months Parmigiano Peggiano, grated
 205 ml cream
 225 ml milk
Pears
 4 firm williams pears, peeled, stalks intact
 750 ml good quality red wine
 150 g caster sugar
 1 cinnamon quill
 2 whole cloves
 1 whole star anise
 1 lemon, rind peeled

Ingredients

Mousse
 200 g 30 months Parmigiano Peggiano, grated
 205 ml cream
 225 ml milk
Pears
 4 firm williams pears, peeled, stalks intact
 750 ml good quality red wine
 150 g caster sugar
 1 cinnamon quill
 2 whole cloves
 1 whole star anise
 1 lemon, rind peeled

Directions

Mousse
1

Bring the milk and cream to a boil in a small saucepan. When almost boiling, just below 80°C, remove from the heat and whisk in the remaining Parmigiano Reggiano a little at a time. Keep stirring until the cheese until has fully melted.

2

Allow to cool and rest at room temperature for 2 hours. Sieve through a fine chinois twice, then pour and refrigerate in the fridge into a cream whip charger with a gas bottle, and shake vigorously.

Poached Pears
3

Place pears in a medium saucepan and cover with wine. Add sugar, cinnamon, cloves, star anise and lemon rind. Bring to a boil on high heat. Reduce heat to low and cook for 15-20 minutes - until pears are tender. Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids. Heat syrup on medium heat and simmer for 10–15 minutes, until reduced to about 3⁄4 cup and thickened to a glaze. Set aside.

4

Cut pears in half, remove seeds. Pipe mousse on top with cream whip charger and dress with pears reduction.

Parmigiano Reggiano Mousse, Lambrusco Spiced Poached Pears